Yeast Advent wreath

Name: Yeast Advent wreath
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 500 g Flour; 1 package Vanillin sugar; 1 pinch Salt; 75 g Sugar; 75 g soft butter; 1 egg (size M); 200 ml Milk; 1 cube (42 g) fresh yeast; 3 (60 g each) Bag of pistachio kernels; 300 g Apple Jelly; 200 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp possibly sugar syrup; 7-10 Tbsp Mint leaves and sugar pearls; 7-10 Tbsp a few drops of red food colouring; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

500 g Flour
1 package Vanillin sugar
1 pinch Salt
75 g Sugar
75 g soft butter
1 egg (size M)
200 ml Milk
1 cube (42 g) fresh yeast
3 (60 g each) Bag of pistachio kernels
300 g Apple Jelly
200 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp possibly sugar syrup
7-10 Tbsp Mint leaves and sugar pearls
7-10 Tbsp a few drops of red food colouring
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Put the flour, vanillin sugar, salt, sugar, butter and egg into a mixing bowl. Warm the milk lukewarm, crumble the yeast into it and dissolve it while stirring. Pour yeast milk into the prepared ingredients. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 40-45 minutes
2
In the meantime, coarsely grind the pistachios in the universal chopper. Mix jelly and pistachios. Knead the yeast dough well with your hands on a floured work surface. Then roll out to a rectangle (approx. 35 x 65 cm).
3
Spread the jelly and pistachio mixture evenly on top, leaving an approx. 2 cm wide rim all around. Roll up the dough from the long side, place on a large sheet of baking paper with the seam edge facing down
4
Cut the roll lengthwise, leaving an approx. 4 cm wide edge of dough at one end. Twist the dough strands to a cord. Lay the dough cord to a wreath. Press the ends well together and place on a baking tray with the help of the baking paper. Cut the baking paper to size
5
Leave the wreath in a warm place for about 40 minutes. Then bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. Cover with foil halfway through the baking time
6
In the meantime, knead the marzipan, 1 tablespoon icing sugar and food colouring. Form red balls from the marzipan mixture, spread with sugar syrup if necessary. Remove the wreath from the oven. Let it cool down on a cake rack. Decorate with balls, mint leaves and sugar pearls. Dust with 1 tbsp. icing sugar
7
waiting time approx. 3 1/4 hours